1. Cook lima beans according to package directions, adding corn to beans during last 5 minutes of cooking. Drain bean mixture, reserving 1/2 cup cooking liquid.
2. Meanwhile, prepare rice according to package directions. Cook bacon in a large skillet over medium-high heat 7 to 8 minutes or until crispy; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon.
3. Sauté onion in hot drippings over medium-high heat 7 to 8 minutes or until tender. Add bell pepper and garlic; sauté 1 minute. Stir in bean mixture, hot cooked rice, reserved 1/2 cup cooking liquid, whipping cream, and next 3 ingredients. Reduce heat to medium, and cook, stirring often, 5 to 7 minutes or until thoroughly heated. Top with crumbled bacon.